Side Pannel
Sauteed Chicken Dumplings with Dipping Sauce (Torigyoza Yak)
Sauteed Chicken Dumplings with Dipping Sauce (Torigyoza Yak)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry
Ingredients List
- 1 lg Dried shitake mushroom
- 1 1/3 c Nappa cabbage; shredded
- 1/4 lb Pork; ground
- 1/2 lb Chicken; ground or minced
- 1/4 c Green onions; minced
- 1 Clove garlic; pressed
- 1 tb Fresh ginger; minced
- 1 1/2 tb Soy sauce
- 1/8 ts Salt
- 1 tb Oriental sesame oil
- 40 Round wonton; or gyoza skins
- -(35 to 40)
- 6 tb Vegetable oil
- 3/4 c Chicken broth
Directions
GYOZA DIPPING SAUCE
1/4 c Soy sauce
1/4 c Rice vinegar
1 ts Oriental sesame oil
1 ds Hot chili oil
Soak the mushroom in warm water. Blanch the cabbage about 1 minute; drain
and pat dry. Squeeze the water from the mushroom, remove the tough stem,
and chop the cap.
In a medium bowl, combine the mushroom, cabbage, pork, chicken, onions,
garlic, ginger, soy sauce, salt, and sesame oil. Mix together well.
Unwrap the skins, put them on a plate, and cover them with plastic or a
slightly damp towel. Have another damp towel handy. Spread about four
wrappers on a work surface. Fill each with 1 heaping teaspoon of filling.
Moisten the wrapper edges with water and fold the wrapper in half. Starting
at one end, pinch the edges closed. As you seal the edges, make three
evenly spaced tucks along only one side of the wrapper so the dumpling
curves. Place the gyoza on a plate and keep them covered with plastic wrap
as you work. Uncooked gyoza may be frozen on the plate and, when hard,
wrapped in foil and kept frozen.
THERE ARE TWO WAYS TO COOK:
THE classic Pot-sticker method, and my method for novices, which I use:
For the pot-sticker method, heat 2 tablespoon vegetable oil in a large
skillet. Arrange 12 gyoza in the pan and cook until lightly browned on the
underside. Add 1/2 cup of the broth and enough hot water to barely cover
the gyoza. Cover the pan and simmer until all the water disappears, Loosen
the gyoza with a spatula. Place a large plate over the skillet and invert
the dumplings onto the plate, or simply remove the gyoza with a pancake
turner. Repeat with the remaining gyoza.
OR, in 2 tablespoons vegetable oil, saute one-third of the gyoza on both
sides. When they are sauteed, arrange them so they do not touch and pour in
1/4 cup broth and enough water to barely cover. Cover the pan and simmer
the gyoza 3 minutes. Uncover the pan and simmer until most of the liquid is
evaporated. Remove the gyoza from the pan with a spatula. Repeat with the
remaining gyoza. Serve with the following Gyoza Dipping Sauce (below).
Makes 35 to 40.
*****Gyoza Dipping Sauce***** Combine the ingredients and serve in
individual dishes.
Author's note: The standard gyoza, the Japanese version of Chinese
potstickers, are made with minced pork. This is my chicken version to be
served with a traditional sauce or other sauces.
1/4 c Soy sauce
1/4 c Rice vinegar
1 ts Oriental sesame oil
1 ds Hot chili oil
Soak the mushroom in warm water. Blanch the cabbage about 1 minute; drain
and pat dry. Squeeze the water from the mushroom, remove the tough stem,
and chop the cap.
In a medium bowl, combine the mushroom, cabbage, pork, chicken, onions,
garlic, ginger, soy sauce, salt, and sesame oil. Mix together well.
Unwrap the skins, put them on a plate, and cover them with plastic or a
slightly damp towel. Have another damp towel handy. Spread about four
wrappers on a work surface. Fill each with 1 heaping teaspoon of filling.
Moisten the wrapper edges with water and fold the wrapper in half. Starting
at one end, pinch the edges closed. As you seal the edges, make three
evenly spaced tucks along only one side of the wrapper so the dumpling
curves. Place the gyoza on a plate and keep them covered with plastic wrap
as you work. Uncooked gyoza may be frozen on the plate and, when hard,
wrapped in foil and kept frozen.
THERE ARE TWO WAYS TO COOK:
THE classic Pot-sticker method, and my method for novices, which I use:
For the pot-sticker method, heat 2 tablespoon vegetable oil in a large
skillet. Arrange 12 gyoza in the pan and cook until lightly browned on the
underside. Add 1/2 cup of the broth and enough hot water to barely cover
the gyoza. Cover the pan and simmer until all the water disappears, Loosen
the gyoza with a spatula. Place a large plate over the skillet and invert
the dumplings onto the plate, or simply remove the gyoza with a pancake
turner. Repeat with the remaining gyoza.
OR, in 2 tablespoons vegetable oil, saute one-third of the gyoza on both
sides. When they are sauteed, arrange them so they do not touch and pour in
1/4 cup broth and enough water to barely cover. Cover the pan and simmer
the gyoza 3 minutes. Uncover the pan and simmer until most of the liquid is
evaporated. Remove the gyoza from the pan with a spatula. Repeat with the
remaining gyoza. Serve with the following Gyoza Dipping Sauce (below).
Makes 35 to 40.
*****Gyoza Dipping Sauce***** Combine the ingredients and serve in
individual dishes.
Author's note: The standard gyoza, the Japanese version of Chinese
potstickers, are made with minced pork. This is my chicken version to be
served with a traditional sauce or other sauces.
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